Klepon: Pandan Rice Ball
Green glutinous rice balls filled with liquid palm sugar, rolled in grated coconut. When you bite in, the palm sugar bursts out — a delightful surprise.
📑 In This Guide
💡 Did You Know?
This authentic recipe has been passed down through generations, preserving the rich flavors of Indonesian cuisine.
🛒 Ingredients
- 200 g glutinous rice flour
- 100 ml pandan juice (from pandan leaves)
- 50 g palm sugar, finely chopped
- 100 g grated coconut, steamed
- Pinch of salt
👨🍳 Instructions
- Mix glutinous rice flour with pandan juice to form a smooth green dough.
- Tato a small portion, flatten, and fill with palm sugar.
- Roll into a ball.
- Boil in water until they float.
- Remove and roll in steamed grated coconut.
- Serve immediately — the palm sugar inside should still be liquid.
❓Frequently Asked Questions
What is Klepon: Pandan Rice Ball?
Green glutinous rice balls filled with liquid palm sugar, rolled in grated coconut. When you bite in, the palm sugar bursts out — a delightful surprise.
Where does Klepon: Pandan Rice Ball come from?
Klepon: Pandan Rice Ball originates from Indonesia. It is a beloved traditional dish that has been passed down through generations of Indonesian cooks.
Is Klepon: Pandan Rice Ball difficult to make?
Klepon: Pandan Rice Ball requires moderate cooking skills. While the steps are clear, some techniques need practice.
How do I store leftover Klepon: Pandan Rice Ball?
Store leftover Klepon: Pandan Rice Ball in an airtight container in the refrigerator for up to 4-5 days. The flavors actually improve overnight as the spices continue to meld.
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Recipe researched by the NusantaraEats Editorial Team
This recipe has been carefully researched, tested, and documented to preserve authentic Indonesian culinary traditions. Sources include traditional cookbooks, regional culinary experts, and cultural heritage references from Indonesia.